Seaweed salad with mushrooms and seared salmon

February 2, 2017
Seaweed salad with mushrooms and seared salmon

Seaweed salad with mushrooms and seared salmon

Serves: 2
Cooking Time: 30 mins

Ingredients

  • 20g wakame seaweed (available at most Asian supermarkets)
  • 200g salmon
  • dash sunflower oil, to sear
  • 10 baby spinach leaves
  • 50g shiitake mushrooms, some
  • sliced and others left whole
  • 1 spring onion, finely chopped
  • SAUCE

  • A drop wasabi
  • 30ml (2 tbsp) rice vinegar
  • 15ml (1 tbsp) light soya sauce
  • 5ml (1 tsp) sunflower oil

Instructions

1

Soak the seaweed in a little warm water, 5 minutes. Drain and squeeze out any excess water. If the wakame is uncut, chop it into bite-size pieces.

2

For the sauce, mix all of the ingredients together and set aside.

3

Sear the salmon in a frying pan over high heat in a dash of sunflower oil, 30 seconds on each side. Remove from pan and slice thinly.

4

To plate, arrange the spinach leaves, mushrooms, seaweed pieces and salmon in a bowl. Top with the spring onion and serve with a side of sauce.

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